Quinoa and Veggie Salad
4 cloves, minced
1 shallot, chopped
1- 10 oz. bag of chopped kale (Trader Joes)
½ tsp. red pepper flakes
1 c. quinoa
2 c. chicken or vegetable broth
4-5 scallions, chopped
1-12 oz. bag broccoli florets (Trader Joes), or one large head of broccoli
3 Roma tomatoes, chopped to about ½ inch pieces
¼ c. roasted pinenuts
¼ c. red onion, chopped
salt and pepper
shaved parmesan cheese
Dressing (Recipe below)
Juice of one small lemon
2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
½ tsp. Dijon mustard
Cook the quinoa with the broth according to the directions on the quinoa bag.
In a large rimmed baking sheet, spread out the broccoli florets. Pour some olive oil on top of them with some salt and pepper. Roast in a 400 F oven for 20 minutes.
In a large sauté pan, heat up about 2 Tbsp. olive oil. Once hot, add the minced garlic and chopped shallots. Saute until tender. Add the Kale and red pepper flakes. Saute until kale is semi tender. Season with salt and pepper.
In a large bowl, add the cooked quinoa, sautéed kale mixture, roasted broccoli, chopped scallions, tomatoes, pinenuts , red onion and shaved parmesan cheese. Toss with the dressing. Serve at room temperature. It is best if you make and toss it at least 30 minutes to 1 hour ahead of your serving time (you can also make it a day ahead).
Whisk all the ingredients together and pour on top of the salad ingredients. Toss well. Store any leftovers in a sealed container in the refrigerator. Tastes fantastic the following day too.